I believe you missed idea behind the Zyliss red plastic cleaner. Those little prongs are not a brush, they actually fit perfectly into the holes to press out the leftover garlic for cleaning.
I know the cloves can be pressed with the paper still on them, but it's much easier with it removed. I have weak, arthritic hands and this helps me a lot. I also cut the hard, woody end off the clove first before peeling away the paper.
One benefit of the press is that my fingers don’t smell like garlic vs mincing where I have to frequently brush off the bits of garlic that have adhered to the side of the knife as I make multiple passes. If the recipe calls for sliced garlic, I’ll lightly crush the unpeeled clove with the side of the knife by striking it with the heel of my other hand, peel (super easy to do after lightly crushing), and slice the garlic. If it calls for minced, I use a press. If it calls for pre-minced jarred garlic, I throw the recipe out. That stuff is nasty.
Really cool trick, if you rub your hands up against anything stainless steel while under running water, it will get rid of the smell and it works like crazy. Some sort of chemical reaction i think.
The Männkitchen garlic press looks to be a re-packaged version of the Kuhn Rikon press. I've had one of these for nearly.10 years and it has held up extremely well and it is super easy to use and clean. That would be my pick. I might have to give one of those rockers a shot though.
I love my ikea one! But I haven’t tried out any of the others. In terms of “waste,” I always open it and clean up the pieces and put them back in, and press again.
I know most people don't peel their garlic cloves before using a press, but I do (or I use frozen, peeled cloves that I get in bags). Using peeled garlic results in almost no waste, because I scoop the crushed garlic out of the "basket" part of the press and add it to the part that squeezed out through the holes. I have not had any problems with chunks of garlic in my food, especially if I sauté the garlic.
Holy crap. Oxo garlic press is the best. It cleans itself when you open it other way around and it so well made u can press at least 4-5 garlics together
I've had my Zyliss for over 20 years and love it. I'd forgotten that it had a little cleaning thingie, since I probably lost it the first day. I just use the kitchen brush in my sink to push through the holes to clean it.
I got mine from The Pampered Chef a couple of years ago and have always been happy with it. I hate mincing garlic so a press is one of my favorite tools. I guess my palate isn’t refined enough to notice or care that there is a difference in the flavor. If it was good enough for Julia then it is good enough for me. Sorry Bourdain, may you rest in peace.
I’ve never used unpeeled garlic in a press. Seems like a lot is wasted. If I were to use a press, I’d probably prefer the rocking one. For now, I’l just keep peeling, smashing and chopping my garlic.
I thought the same but I bought the Zyliss Susi 3 after a few friends recommended it and there’s hardly any waste and they designed it so the press side spikes don’t reach fully though the holes so the skin stays in the chamber.
What about the Kuhn Rikon? A long while back, America's Test Kitchen replaced the Zyliss with that one, after the Zyliss' aluminum corroded black. They almost certainly were cleaning it in the dishwasher. Garlic presses have to be largely hand cleaned anyway, so I'd get the standout performer over dishwasher compatibility.
Why is she pressing it with the skin on? Is that how you’re supposed to use it? I’ve never seen anyone use a garlic press with the skins. This whole time I’ve just peeled first.
@@talkingcrow Well, give it a shot. Don't just take my word for it. Zyliss, the creator of the garlic press, has this to say in the description of the Zyliss Susi 3 press -- "Just insert one, or several small, unpeeled garlic cloves into the hopper..." It's on the product page on their site. Or google for "do you need to peel garlic before using press". You'll find a slew of articles telling you that it's not necessary. You do you, I'm not saying the way you're doing it is incorrect, just that there's no need to peel before pressing. Will you have to fish out the garlic skin from the press? Yup. But when I used to press peeled garlic cloves, I'd still have some remnants left that I'd have to fish out anyway, and I actually find that the skin kind of keeps the leftover stuff together so it comes out in one piece.
My favourite garlic press is one you haven't mentioned, though it's also by Joseph Joseph - their "Clean-Press Garlic Crusher" is the only press I've ever had that's trivial to clean, because it comes apart into two simple, sturdy pieces - one of which is designed to be able to scrape any garlic off the underside. I've converted a bunch of my family to this little piece of kit. Cleaning these things is usually just really annoying.
Great review. I will try microplane next. I make Garlic EVOO and microplane sounds as though it will provide the largest/strongest Garlic flavor to my next batch of Garlic EVOO.
Great episode. Really like the new format. I'd like to see citrus presses and peelers in the next episodes. With citrus presses, I oftentimes wonder whether it is worth doing the dishes when you could also just press by hand. With peelers, it is similar and I have the feeling that some are great for potatos but do not do a great job on carots, apples, etc or vice versa.
When the first IKEA in the UK opened in Warrington in 1987, I bought a peeler for 50p. It's the kind most people now use,the u - shape or mouth harp looking ones. I have used it and used it,never sharpened it over 37 years and it remains the best peeler I've ever had. I take it away with me because it cannot be beaten for all the peeling on all the things you mentioned plus anything else like shaving parmesan or whatever. They still make one. I'd be tempted to recommend it. Also, I'm addicted to lemon. I have it with so many foods and drinks. I try to buy seedless but it's hit and miss,so I've searched for an easy clean squeezer that works. The best I've found is a heavy enamelled one that comes in yellow or green and works in the same way as some of these traditional garlic presses with squeezing lever handles. Various brands make them now. The best one comes in a long, slim cardboard box. Look on Amazon and you should be able to find them.
I have a vintage zyliss garlic press that is probably 50 years old. I've tried more modern ones a few times but always go back to my tried and true one.
As someone who married into a family that will only use fresh garlic and usually doubles the amount in any recipe, I can attest the man kitchen double lever is amazing. I broke our old one snapped the steel where the pivot fits in and needed a stronger one. I actually bought a cheaper version of amazon that works just as well. I can also confirm that silicon roller is amazing st making peeling garlic way faster and easier.
i think that rocker-style press would be the best; they occupy the least space in your drawer, and with their simplistic design, they are definitely the easiest to clean; if you get one made of stainless steel, you could just chuck them in the dishwasher... you most probably got your knife and board out anyway while cooking
I had the zylis for 2 years. Huge con is that, the aluminum breaks down after a while and starts turning your garlic black and staining your fingers. It's almost like it's aluminum coated pot metal.
I retired my garlic press ... in the time it takes to use and clean one, I can have garlic peeled and minced. Good knife skills help. Sometimes I'll grate it.
Meat tenderizer. Press down into a cutting board. Perfect mince with tons of control. Easy to clean. Nearly zero waste. And doubles as a meat tenderizer!
What about the material on the front of the Zyliss? Does it scratch off after significant use and is that a health issue at all? I recall that being the reason why we pitched our last one (despite it being better than any alternative we've tried).
If you need to peel a lot of garlic put them in a bowl and cover them with boiling water for 30 seconds. Remove to an ice water bath and the cloves will jump out their skins.
Taste-wise, nothing beats a mortar and pestle for crushing/mincing garlic. The mortar and pestle releases more oil than any other method that makes the garlic taste sweet-ish. Garlic presses just make the garlic taste bitter, even before you've burned it in your frying pan.
@@josephgaviotacrushing always releases more essential oils than cutting/chopping. Mortar and pestle is a staple in my kitchen for spices, but i usually microplane garlic or thinly slice it.
They're mincing their garlic with the sharp end of the knife while talking about the release of allicin and setting up the premise that this unitasker is necessary. It isn't. Their base premise is wrong. And Food 52 should know that you mince garlic with the dull end of the knife, then lightly mash in salt with the flat. Either they are stupid, or they are assuming we are. 0/10.
Unless someone can empirically prove why this method is bad, then overstated opinion is merely amusing and not really helpful. These are helpful, in my opinion.
1. "Best for" this and "Best for" that... I need one that's Best for more than one or two of the criteria. 2. Please don't show those bits where you're not facing the camera when speaking... It's totally offputting. I was thinking, "Hey! - I'm over here - Why are you looking over there?"
You should have more respect for Anthony, after all he did pass away.Someone who's been around the world seen more and done more than you ever will.Alton is a class act show respect.Never haters aceivers
YOU'RE USING THE ZYLISS CLEANER ALL WRONG!!! 🤬 It's NOT a "brush"... You match up the tiny pegs with the holes in the press and remove the remnants quickly and easily... And the other end can be used to scrape off the garlic, once you've pressed it through. It's actually better to use the plastic tool, rather than a steel knife, as aluminum is so much softer than steel, you might scratch the smooth, anodized aluminum surface.
I have always peeled the garlic before using the press. So her putting unpeeled garlic is confusing me. It seems that some garlic would stay in the peels and go to waste.
I believe you missed idea behind the Zyliss red plastic cleaner. Those little prongs are not a brush, they actually fit perfectly into the holes to press out the leftover garlic for cleaning.
Yeah, that was surprising she didn't know how to use it.
Thanks for the tip!
Uh, yeah, and on the first device tested- tends to discredit the rest of the video.
I had this press. It did not hold up.
My Italian grandmother smashed a couple of garlic cloves with the bottom of a Bialetti Moka pot , tore the peel away and used a fork to rock/mince it.
I know the cloves can be pressed with the paper still on them, but it's much easier with it removed. I have weak, arthritic hands and this helps me a lot. I also cut the hard, woody end off the clove first before peeling away the paper.
I never put the garlic cloves in the press with the paper.
If you go through the trouble of peeling the bulbs, you may as well use a planer.
I love the Joseph rocker! So easy to use and clean.
One benefit of the press is that my fingers don’t smell like garlic vs mincing where I have to frequently brush off the bits of garlic that have adhered to the side of the knife as I make multiple passes. If the recipe calls for sliced garlic, I’ll lightly crush the unpeeled clove with the side of the knife by striking it with the heel of my other hand, peel (super easy to do after lightly crushing), and slice the garlic. If it calls for minced, I use a press. If it calls for pre-minced jarred garlic, I throw the recipe out. That stuff is nasty.
I use a second knife to scrape the minced garlic off the first knife
Really cool trick, if you rub your hands up against anything stainless steel while under running water, it will get rid of the smell and it works like crazy. Some sort of chemical reaction i think.
The Männkitchen garlic press looks to be a re-packaged version of the Kuhn Rikon press. I've had one of these for nearly.10 years and it has held up extremely well and it is super easy to use and clean. That would be my pick. I might have to give one of those rockers a shot though.
I love my ikea one! But I haven’t tried out any of the others. In terms of “waste,” I always open it and clean up the pieces and put them back in, and press again.
I know most people don't peel their garlic cloves before using a press, but I do (or I use frozen, peeled cloves that I get in bags). Using peeled garlic results in almost no waste, because I scoop the crushed garlic out of the "basket" part of the press and add it to the part that squeezed out through the holes. I have not had any problems with chunks of garlic in my food, especially if I sauté the garlic.
I would love to see a liquid measuring cup review.
Holy crap. Oxo garlic press is the best. It cleans itself when you open it other way around and it so well made u can press at least 4-5 garlics together
Right-I’ve had so many kinds and am always surprised this one is skipped! It’s the best
And Oxo is easily one of the easiest brands to purchase too.
I've had my Zyliss for over 20 years and love it. I'd forgotten that it had a little cleaning thingie, since I probably lost it the first day. I just use the kitchen brush in my sink to push through the holes to clean it.
please include prices in the reviews next time! also would love to see a microplane review!
I got mine from The Pampered Chef a couple of years ago and have always been happy with it. I hate mincing garlic so a press is one of my favorite tools. I guess my palate isn’t refined enough to notice or care that there is a difference in the flavor. If it was good enough for Julia then it is good enough for me. Sorry Bourdain, may you rest in peace.
I’ve never used unpeeled garlic in a press. Seems like a lot is wasted. If I were to use a press, I’d probably prefer the rocking one. For now, I’l just keep peeling, smashing and chopping my garlic.
Bizarre right?
you can just peel it if you like👍
I thought the same but I bought the Zyliss Susi 3 after a few friends recommended it and there’s hardly any waste and they designed it so the press side spikes don’t reach fully though the holes so the skin stays in the chamber.
For your next gadget/tool comparison, I would love to get your take on the best kitchen scale.
What about the Kuhn Rikon? A long while back, America's Test Kitchen replaced the Zyliss with that one, after the Zyliss' aluminum corroded black. They almost certainly were cleaning it in the dishwasher. Garlic presses have to be largely hand cleaned anyway, so I'd get the standout performer over dishwasher compatibility.
Agreed. I have the easy clean version and I like it a lot :)
Isn’t the Mann kitchen one identical?
Why is she pressing it with the skin on? Is that how you’re supposed to use it? I’ve never seen anyone use a garlic press with the skins. This whole time I’ve just peeled first.
Yes, that’s how you’re supposed to use it. No need to peel before pressing.
I peel mine first too. If you are doing more than 1-2 cloves and don't peel, it's going to clog and need cleaned.
I use a lot of garlic and I’ve never put an unpeeled clove in the press.
@@talkingcrow Well, give it a shot. Don't just take my word for it. Zyliss, the creator of the garlic press, has this to say in the description of the Zyliss Susi 3 press -- "Just insert one, or several small, unpeeled garlic cloves into the hopper..." It's on the product page on their site. Or google for "do you need to peel garlic before using press". You'll find a slew of articles telling you that it's not necessary.
You do you, I'm not saying the way you're doing it is incorrect, just that there's no need to peel before pressing. Will you have to fish out the garlic skin from the press? Yup. But when I used to press peeled garlic cloves, I'd still have some remnants left that I'd have to fish out anyway, and I actually find that the skin kind of keeps the leftover stuff together so it comes out in one piece.
My favourite garlic press is one you haven't mentioned, though it's also by Joseph Joseph - their "Clean-Press Garlic Crusher" is the only press I've ever had that's trivial to clean, because it comes apart into two simple, sturdy pieces - one of which is designed to be able to scrape any garlic off the underside.
I've converted a bunch of my family to this little piece of kit. Cleaning these things is usually just really annoying.
Great review. I will try microplane next. I make Garlic EVOO and microplane sounds as though it will provide the largest/strongest Garlic flavor to my next batch of Garlic EVOO.
Great episode. Really like the new format. I'd like to see citrus presses and peelers in the next episodes. With citrus presses, I oftentimes wonder whether it is worth doing the dishes when you could also just press by hand. With peelers, it is similar and I have the feeling that some are great for potatos but do not do a great job on carots, apples, etc or vice versa.
When the first IKEA in the UK opened in Warrington in 1987, I bought a peeler for 50p.
It's the kind most people now use,the u - shape or mouth harp looking ones.
I have used it and used it,never sharpened it over 37 years and it remains the best peeler I've ever had.
I take it away with me because it cannot be beaten for all the peeling on all the things you mentioned plus anything else like shaving parmesan or whatever.
They still make one.
I'd be tempted to recommend it.
Also, I'm addicted to lemon.
I have it with so many foods and drinks.
I try to buy seedless but it's hit and miss,so I've searched for an easy clean squeezer that works.
The best I've found is a heavy enamelled one that comes in yellow or green and works in the same way as some of these traditional garlic presses with squeezing lever handles.
Various brands make them now.
The best one comes in a long, slim cardboard box.
Look on Amazon and you should be able to find them.
I have a vintage zyliss garlic press that is probably 50 years old. I've tried more modern ones a few times but always go back to my tried and true one.
The Pampered Chef made a very good one with a little plastic hole cleaner, too. Easy to squeeze, too but it’s retired.
As someone who married into a family that will only use fresh garlic and usually doubles the amount in any recipe, I can attest the man kitchen double lever is amazing. I broke our old one snapped the steel where the pivot fits in and needed a stronger one. I actually bought a cheaper version of amazon that works just as well. I can also confirm that silicon roller is amazing st making peeling garlic way faster and easier.
i think that rocker-style press would be the best; they occupy the least space in your drawer, and with their simplistic design, they are definitely the easiest to clean; if you get one made of stainless steel, you could just chuck them in the dishwasher... you most probably got your knife and board out anyway while cooking
Wonderful demo! Thank you. Would love to see a paring knife review. Thanks for all your work!
Great review! Love to see one on blenders/smoother makers 😊
Vitamix is the best
Why did you press the garlic with peel? It' s easy to unpeel it and put in the presser. I use knife and beat the garlic and the peel easily got off.
potato ricer (i have a rocker type one) and citrus juicer would be interesting next...
Second the potato ricer request @food52
I'd love to see a review of vegetable peelers
Still have and use the Susi 2 that I bought in the 90's. Pretty sure it's staying with me for the rest of my life now. 🙂
I’m going to buy the garlic rocker. Great video!
Was this the device that pushed Anthony over the edge ?
The rocker is best option you have. Easy to clean minimal waste. I'll stick with the knife or microplane.
I had the zylis for 2 years. Huge con is that, the aluminum breaks down after a while and starts turning your garlic black and staining your fingers. It's almost like it's aluminum coated pot metal.
Thank you for the suggestions!
Well done. great demo and research
I generally wouldn't do my garlic on a wooden board, as the smell is apt to linger. Do you have a trick for that?
That rocker is cool. That's the winner for me.
The Ikea KONCIS Garlic press is the best. Not the Ikea 365 model
Great! Surprised you didn't test the NexTrend Kitchen Garlic Press.
I retired my garlic press ... in the time it takes to use and clean one, I can have garlic peeled and minced. Good knife skills help. Sometimes I'll grate it.
How many cloves do you usually use?
Allicin... *takes a drag from a cigarette*...haven't heard that name in years...
Create review - I bought the self-clean, nylon version because the metal one was out of stock on Amazon. Future products - box graters.
So which one of the 15 tested was best?
I won’t live without my Pampered Chef garlic press!
The best garlic press is a microplane or a good knife smash
that joseph joseph seems fantastic
Micro plane fan here.
I heard the Männkitchen’s bend's/brakes quickly. Bummer as it seams to be the best for quirk cleaning, lest waste and easy to squish.
Meat tenderizer. Press down into a cutting board. Perfect mince with tons of control. Easy to clean. Nearly zero waste. And doubles as a meat tenderizer!
Spice Grinders (manual and electronic)
Would love to see a ctirus juicer one please!
Try Citrus juicer by Joseph Joseph and his garlic press is the best also.
Best potato ricer?
Does anyone use a garlic press with peeled garlic?
I'm sorry I missed your final summary
the dreamfarm one is amazing, because cleaning the basic ones is literally the worst
You squash unpeel garlic?
Thanks for this 😉.
Team Microplane
I use a microplane because I want maximum allicin for fighting against my butt cancer, year 7: I reek garlic but better than chemo smell.
Very nice video but the sound isn't. Makes it irritating on the ear. 🙏💐
Priya Krishna empowered me to start using mine again and I have never looked back
What about the material on the front of the Zyliss? Does it scratch off after significant use and is that a health issue at all? I recall that being the reason why we pitched our last one (despite it being better than any alternative we've tried).
what "material"? its solid aluminium.
the nonstick coating.
If you need to peel a lot of garlic put them in a bowl and cover them with boiling water for 30 seconds. Remove to an ice water bath and the cloves will jump out their skins.
Im sorry has everyone just been pressing their garlic skin on this whole time?
I like my fingers. Don't microplane.
If you use your eyeballs, you can stop grating before you reach your fingers 😁
Taste-wise, nothing beats a mortar and pestle for crushing/mincing garlic. The mortar and pestle releases more oil than any other method that makes the garlic taste sweet-ish. Garlic presses just make the garlic taste bitter, even before you've burned it in your frying pan.
For flavor, _nothing_ beats the age old mortar and pestle.
@@josephgaviotacrushing always releases more essential oils than cutting/chopping. Mortar and pestle is a staple in my kitchen for spices, but i usually microplane garlic or thinly slice it.
They're mincing their garlic with the sharp end of the knife while talking about the release of allicin and setting up the premise that this unitasker is necessary. It isn't. Their base premise is wrong. And Food 52 should know that you mince garlic with the dull end of the knife, then lightly mash in salt with the flat. Either they are stupid, or they are assuming we are. 0/10.
These videos are for clueless cooks, not people with skills and knowledge. It's a garlic press video after all.
Unless someone can empirically prove why this method is bad, then overstated opinion is merely amusing and not really helpful. These are helpful, in my opinion.
1. "Best for" this and "Best for" that... I need one that's Best for more than one or two of the criteria.
2. Please don't show those bits where you're not facing the camera when speaking... It's totally offputting. I was thinking,
"Hey! - I'm over here - Why are you looking over there?"
Electric citrus juicers
No
It makes garlic use easy... who cares about anything else😅...
You should have more respect for Anthony, after all he did pass away.Someone who's been around the world seen more and done more than you ever will.Alton is a class act show respect.Never haters aceivers
He was an idiot.
YOU'RE USING THE ZYLISS CLEANER ALL WRONG!!! 🤬
It's NOT a "brush"... You match up the tiny pegs with the holes in the press and remove the remnants quickly and easily... And the other end can be used to scrape off the garlic, once you've pressed it through.
It's actually better to use the plastic tool, rather than a steel knife, as aluminum is so much softer than steel, you might scratch the smooth, anodized aluminum surface.
Everything's a garlic press if it's flat and heavy enough...
An ATK knockoff
Very disrespectful to call the late Anthony Bourdain a hater cannot believe why you would point score off someone who has passed away
He was an idiot.
_"... the community ..."_
In other words, "The Democrats ..."
@mrnigelng 😂
Im sorry has everyone just been pressing their garlic skin on this whole time?
I have always peeled the garlic before using the press. So her putting unpeeled garlic is confusing me. It seems that some garlic would stay in the peels and go to waste.